1. Heat oil in a pan. Add the cumin seeds. When the seeds starts to splutter, lower the flame and add the chopped onions. Stir fry until the onions are soft or light golden brown green. Now add the ginger garlic paste and stir fry for a few seconds.
  2. Next add the ground tomato and cook for 5 min or until the tomatoes are reduced to a pulpy gravy.
  3. Add the Curry Masala powder mixed with 1⁄2 cup water, salt and cook for another 5 min or until the oil floats on top.
  4. Add the cooked vegetables and paneer (and water if needed to make the gravy). Mix well and cook for another 15 min. on a low flame
  5. Remove from flame. Garnish with grated paneer and finely sliced green chilies (optional).
Serving Suggestion

Serve hot with rotis, poori, chapati or rice..